This fuchsia cocktail is delightfully dry and thirst-quenching. Huckleberry vodka combines with the sweet floral elderflower of St-Germain and tart pomegranate juice to create the Huckle Me Fancy available this season at the bar at Fielding’s.
MAKES 2 DRINKS
1½ ounces Cold Springs huckleberry vodka
¾ ounce St-Germain
¾ ounce lemon juice
½ ounce pomegranate juice
½ ounce huckleberry syrup (available in some stores, or recipe below)
For garnish: Dehydrated lemon wheels
For garnish: Marigold petals
Combine all ingredients in a cocktail shaker. Fill with ice and shake for 10–15 seconds to mix. Strain into frozen coupe or martini glasses. Garnish with a dehydrated lemon wheel topped with a marigold petal.
HUCKLEBERRY SYRUP
By Jeanne Allgood Gaisford
MAKES APPROXIMATELY 1 PINT
1 cup huckleberries
2 cups water
2 cups cane sugar
Heat huckleberries and water until they come to a simmer. Add sugar and simmer for 10 minutes. Strain out huckleberries and let cool fully. Store in an airtight container in the refrigerator for up to 2 weeks.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
